1. Using an electric mixer, beat the chocolate-hazelnut paste, creme fraiche and brandy at low speed until smooth.

2. In another bowl, beat the heavy cream to firm peaks. Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain. Spoon the mousse into ramekins and refrigerate for at least 20 minutes.

3. For the whipped cream, using an electric mixer, beat the cream until it just holds soft peaks. Stir in Frangelico. Serve mousse topped with whipped cream.